• More than 3 years’ experience in a managerial position at HoReCa, functional knowledge of each job and department, experience in restaurant start-ups.
• Higher education: management, economics and finance, trade / hospitality.
• Management of teams more than 100 of employees, management of group of restaurants on the position not lower than territorial manager.
• Knowledge of regulatory documents and training materials on the issues of trade, warehouse management, cash management services and accounting.
• Knowledge of the main indicators of operational planning, reporting on the financial and economic activities of trade enterprise.
• Knowledge of government regulations of occupational safety, fire safety, occupational health and hygiene.
• English - fluent.
• Good knowledge of Italian culture and gastronomy, knowledge of Italian products and cuisine.

Обязанности:

• Daily effective operational management of Eataly restaurants and cafes.
• Organize activities aimed to develop Eataly restaurants and cafes, increase profitability, services promotion, attracting customers.
• Financial and Operational Highlights management: turnover, operating profit, food cost, labor cost. Sales analysis, measures adoption to increase sales.
• Increase restaurants and cafes profit the level achieving sales targets in the performance of the approved budget.
• Organization, carrying out and analysis of the inventory results.
• Communicate with Eataly customers and guests. Demonstrate Eataly principles in service and communication through his/her own example.
• Control writing off goods by departments, goods rotation and shelf life.
• Control business processes execution, merchandise management.
• Monitoring compliance with sanitation, fire safety requirements, safety standards and HACCP standards in the restaurants and cafes.
• Ensure rational use of materials and equipment, financial and human resources.
• Participate in employee’s selection, training, motivation and evaluation.
• Participate in KPI system development and implementation.
Before the opening: staff recruitment, adaptation training programs, development of training system for staff, marketing strategy development, business processes development and installation in gastronomic center and cooperation with central office, participate in suppliers selection regards to dishes, equipment, supplies, and uniforms.